Port

Jason Corrigan, chef at A Touch of Garlic in Springfield, Massachusetts, writes: "In the past, I've worked at large restaurants, catering to hundreds of people every night. That alone taught me every possible shortcut to speed up the cooking process: For instance, slicing raw potatoes to reduce boiling time, pounding meat thin so it cooks more quickly, and of course, the mise en place — getting everything prepped so you're just reaching for ingredients at the last minute." Pounding the meat reduces cooking time.

Ruby Port in the juicy filling deepens the fruit flavors in this crisp. Top with vanilla ice cream or the ice cream from the Malted Milk Ice Cream Cake .

Gay Koenemann of Bonn, Germany, had dinner at 300 East Boulevard on a recent trip to Charlotte, North Carolina. There he was treated to the most exquisite salad he'd ever had. Although the restaurant calls it Fall Salad on the menu, it's enjoyable year-round. Dried cranberries would make a good alternative to the dried cherries.

David Leite's neighbor, Danny Pring, insists that the goose be served with red currant jelly.

White and red wines go equally well with pork. A lightly oaked Chardonnay and a fruity Merlot would be nice.

At Aux Truffes, the poached pears are brushed with a sabayon-like mixture and then broiled. This version is much simpler to prepare and just as pretty and delicious.

The dried figs add a chewy sweetness to this delicious sauce.

This recipe is a component of <epi:recieplink id="109335">Baked Figs with Honey and Whiskey Ice-Cream</epi:recieplink>.

Pour a full-bodied red wine, such as a Bordeaux, Merlot or Cabernet Sauvignon.

This uses the same ingredients found in boudin blanc, the classic French white sausage. Start two days before serving.

You may combine various types of melon, if you wish.

Sweet and tart at the same time, the compote is spooned atop creamy chilled custard for a satisfying Italian dessert.

Can be prepared in 45 minutes or less.